Cruffin is a hybrid of a muffin and a croissant. They have been causing a stir in the pastry world and have reached global fame. The SØDT version is made using long fermented croissant dough.
There are two methods you can use to bake the cruffins:
For best results set the oven to 180˚C, take the cruffins out the freezer and place them on a into a muffin tin. Let the cruffins sit at room temperature until the oven has heated and then bake for 33-35 minutes, turning the muffin tin halfway through baking to ensure an even bake with a golden brown finish. Cool in the muffin tin till you can move them onto a pastry cooling rack. If you forget to put the cruffins in the oven immediately it reaches temperature do not worry, they will be fine sitting at room temperature for up to one hour before baking.
The cruffins can also be baked directly from the freezer in a pre heated oven at 180˚C. For this method allow 35-37 minutes baking time keeping an eye on them as you don't want them to be too dark in colour.
The temperatures given are for a fan oven. A good rule of thumb is to add 20˚C for a conventional oven. I strongly suggest using an oven thermometer to ensure the correct baking temperature, especially if using an older oven. The cruffins are not suitable for microwave ovens.
Ingredients: Allergens, including cereals containing gluten, see ingredients in CAPITALS: WHEAT flour (33%) (calcium carbonate, iron, niacin, thiamin), butter (MILK)(26%),MILK (22%), yeast, sugar,salt, groun almonds (NUTS), EGG
Keep frozen until ready to bake and use within 3 months of purchase.